This recipe can be rolled onto parchment paper and refrigerated for later use. Got it in 1970 from lab friend at Halifax Hosp. Med. Center. Lost recipe. Love these cookies.Person who made them was from North or South Carolina. My name is Cookie Gill, class of 1969, CLA, taught by Lois Pierce.

Dark Christmas Fruit Cake Recipe 1 currants 3 light or dark raisins . What is a good christmas /fruit cake recipe??easy or hard is fine.. booze or not is too. share your best one * 2 years agoChristmas Whiskey Cake1 cup butter2 cups sugar6 large eggs2 teaspoons baking powder3 cups flour, sifted1/2 t. salt1 cup bourbon1 pound pecans, chopped3 cups white raisins(or use candied fruit)1 t. nutmegAND~ a very large bottle of bourbon whiskey ~First, sample the whiskey to check for quality.Assemble all of the ingredients. Check the whiskey again.To be sure it is of the highest quality, pour one level cup and drink.Repeat this step.Turn on the electric mixer and beat one cup of butter in a largefluffy bowl. Add one teaspoon of sugar and cream until beat.Make sure the whiskey is still okay... try another cup.Turn off the mixer. Beat six leggs and add to the bowl,then chunk in the cup of dried flut. Mix on the tuner.Throw in two quarts of flour. Gradually pour in the cow.Add 2 dried anything.If the fried druit gets struck in the beaters, pry it loose witha drewscriver. Sample the whiskey and check it again for tonsistency.Next, sift two cups of salt. Or something. Who cares???Check the whiskey again.Now sift the nutmeg and strain your nuts. Add one table.And the spoon. Of whiskee. Or something. Whatever you find left.Grease the oven.Turn the crake pan to 350 degrees. Don't forget to beat off the turner.Pour the oven into the batter. Throw the bowl out the window.Lick the batter off the floor.Bake 300 minutes at 50 degrees.Finish the blobble of whishy and flow to bed.Here's my grandma's fruitcake recipe, the best fruitcake ever! It uses real dried fruit, no candied stuff.To have it for Christmas time, be sure to start early, so that it will have at least 1 month of resting timeThe only changes I've ever made to this recipe was to double the amount of brandy and use it to soak the fruits for 24 hours before making the cake.This has a good cake texture with not too much fruit.The cake mixture, using four eggs, fills an eight inch round tin and takes three and half hours to bake at the stated temperature. ;)FruitcakeINGREDIENTS* 2 cups packed brown sugar* 3 cups all-purpose flour* 1 tablespoon baking soda* 2 tablespoons ground cinnamon* 2 tablespoons ground cloves* 2 tablespoons ground allspice* 2 tablespoons ground nutmeg* 4 eggs* 2 tablespoons lemon zest* 2 tablespoons vanilla extract* 1/2 cup brandy* 1 1/2 cups raisins* 1 1/2 cups chopped nuts* 1 1/2 cups dried mixed fruit* 1 1/2 cups butter, melted* 1 3/4 cups brandy Sources: http://ca.answers.yahoo.com/question/index?qid=20070927001831AA1w3gP onsakthi 59 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

[Samia's food facts and recipes] Fruitcake, a Christmas tradition I am the proud owner of Housekeeping in Old Virginia, a cookbook written in 1879. My sister-in-law gave it to me in 1990 because she knew how I loved to collect cookbooks(I have a collection of one hundred and fifty). My mother-in-law used the cookbook to make a wealth of traditional holiday favorites, like fruitcake and plum pudding. I was interested in finding a new recipe for this year's fruitcake adventure. After all, I've been making the same old fruitcake for years! I figured it was time for something fresh. This amazing cookbook features not one, not two, but thirteen fruitcake recipes. There are white fruitcakes, dark fruitcakes, fruitcakes with nuts and brandy.The problem is that this antiquated cookbook provides minimal direction on how to actually prepare and bake the cake. I decided to take my search from the past to the futuristic present, and I looked on the Internet for a new fruitcake recipe. I found a wealth of information on fruitcakes -- did you know that Franklin D. Roosevelt, the 32nd President of the United States, had a chef who prepared his signature fruitcake for the President every year at Christmastime? He used an old European recipe that called for currants, but he replaced them with chopped dates, insisting that currants were too dry. I'm inclined to agree! Fascinating fruitcake information aside, I wasn't able to find a recipe that sounded more delicious than my old standby, so I decided to go by the old saying: "If it ain't broke, don't fix it!" The brandy-soaked fruitcake recipe has prevailed once again.Some of you may be aware of fruitcake's less than appealing reputation. People make fun of it yearly, thanks to the many substandard fruitcakes out there. It is ironic that such a un-delicious dessert is so widely made and distributed during the holidays. There are people who claim that they would rather be stranded at the South Pole than eat fruitcake, mostly because of bad experiences with the bricklike store-bought variety. However, if fruitcake is made properly, it can be decadent and full of flavor. I think you will be surprised as to how moist and tasty this recipe is. I have turned many diehard fruitcake-haters into fruitcake fans. Sources: http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2009/12/12/200912120011.asp newuser63816081 59 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

- Collapse+ ExpandThe Classic Oatmeal cookies have 146 calories per cookie 54 calories from fat.Here are two recipes that I came across on the weight loss site I use. I have used them both and they satisfiy my sweet tooth. Just remember that low cal/fat does not mean you can eat all the cookies you want.Chewy Oatmeal Cookies.24 Cookies(102 Calories per cookie...8 calories from fat Total fat .9 g 1% of daily total)3/4 cup applesauce1/2 cup light brown sugar1/4 cup dark brown sugar1 egg1/3 cup of milk1 1/2 teaspoons vanilla extract3 cups rolled oats1 cup whole wheat flour1/2 teaspoons baking soda1/4 teaspoons cinnamon1 cup raisinsPreheat oven 375 degrees. Grease cookie sheetsIn a large bowl cream together applesauce and brown sugars until smooth. Beat in egg and then stir in milk and vanilla. Add the oats, flour, baking soda and cinnamon and mix until well blended. Fold in raisins(you can also add 1 cup chopped of walnuts, but it will up the calorie count). Drop by rounded teaspoons on a greased cookie sheet. Bake for 8 -10 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cook completely.This bar is not as low fat, but lower than your average cookie. It is however lower in calories.(100 calories per bar....45 calories from fat. 5.0 g 8% of daily total.Fruit Walnut Bars1/4 cup butter1 1/2 cups quick-cooking rolled oats1/4 cup packed brown sugar2 eggs, beaten1/4 cup light-color corn syrup1/2 cup raisins(sometimes I substitute chopped dates for the raisins, adds 2 calories per bar) 1/2 cup chopped dried apricots1/2 cup chopped walnuts1/2 tsp. ground cinnamonPreheat oven to 350. Melt the butter in a 9×9x2-inch baking pan in the oven(about 6 minutes). Remove from oven. Stir oats and brown sugar into melted butter or margarine; press mixture firmly and evenly onto bottom of pan using the back of a spoon. Bake for 12 minutes or until lightly brown around edges.Meanwhile stir together the beaten eggs, corn syrup, raisins, apricots, walnuts, and cinnamon in a large bowl, stirring well. Spoon evenly over partially baked crust. Bake 15 to 20 minutes or until center appears set. Cool completely in pan on a wire rack; cut into bars.Sources: 3 fatchicks.com+ Show complete answerLike this Answer? Thumb Up(0)Send compliment Send message Forward to friends Report abuse Bookmark Discuss this answeradd to Digg Digg it! add to Facebook Add to Facebook add to del.icio.us del.icio.us add to Furl furl it add to Google Bookmarks Google add to reddit reddit add to StumbleUpon Stumbleupon add to Yahoo Bookmarks YahooPlease sign in to give a compliment.Please verify your account to give a compliment.Please sign in to send a message.Please verify your account to send a message.Please sign in before reporting abuse.To help us maintain a healthy community please report any illegal or inappropriate behavior(see our Good Neighbor Policy for details). Your identity will not be reported to the abuser. We will report illegal activity to authorities.Category that describes the problem:Comments:(500 characters remaining)submit | cancelHightest Level: 6Highestlevel: 6danielpauldavisdanielpauldavis See full profileCloseMember since: August 2008ajax Loading awards...Sign in and you can: Private message Become a friend Add to your favesmore"The calorie-death in this one is butter, which you can substitute; also add other chewables for flavor and healthiness."Hightest Level: 6 by danielpauldavis on Dec 26 2008(11 months ago)Official RatingAnswer Rating: 4.0Four starsIf you believe this rating is unfair, you may appeal this rating. When a rating is appealed, a few other users will be randomly invited to give their ratings anonymously.You can only appeal your answer's rating within 90 days of the initial rating and you can have no more than 50 ratings under appeal at a time.This rating is under appeal. Selected users have been invited to give their ratings anonymously. The final rating will be shown when their verdict is received.- Collapse+ ExpandRonda's Oatmeal Bars1 1/2 cups oats1 3/4 cups flour1/2 tsp. baking soda1/2 tsp. salt1 cup walnut pieces1 cup brown sugar1 tsp cinnamon1 cup melted butterChoice of fruit preservesMix ingredients in the order given. Spread half in a buttered pan. Layer over this, not quite to edges, chosen fruit preserve. Spread the rest of the dough on top. Bake for 30 minutes @ 325 degrees F. Remove, cut, cool.

What is a good christmas /fruit cake recipe??easy or hard is fine.. booze or not is too. share your best one * 2 years agoChristmas Whiskey Cake1 cup butter2 cups sugar6 large eggs2 teaspoons baking powder3 cups flour, sifted1/2 t. salt1 cup bourbon1 pound pecans, chopped3 cups white raisins(or use candied fruit)1 t. nutmegAND~ a very large bottle of bourbon whiskey ~First, sample the whiskey to check for quality.Assemble all of the ingredients. Check the whiskey again.To be sure it is of the highest quality, pour one level cup and drink.Repeat this step.Turn on the electric mixer and beat one cup of butter in a largefluffy bowl. Add one teaspoon of sugar and cream until beat.Make sure the whiskey is still okay... try another cup.Turn off the mixer. Beat six leggs and add to the bowl,then chunk in the cup of dried flut. Mix on the tuner.Throw in two quarts of flour. Gradually pour in the cow.Add 2 dried anything.If the fried druit gets struck in the beaters, pry it loose witha drewscriver. Sample the whiskey and check it again for tonsistency.Next, sift two cups of salt. Or something. Who cares???Check the whiskey again.Now sift the nutmeg and strain your nuts. Add one table.And the spoon. Of whiskee. Or something. Whatever you find left.Grease the oven.Turn the crake pan to 350 degrees. Don't forget to beat off the turner.Pour the oven into the batter. Throw the bowl out the window.Lick the batter off the floor.Bake 300 minutes at 50 degrees.Finish the blobble of whishy and flow to bed.Here's my grandma's fruitcake recipe, the best fruitcake ever! It uses real dried fruit, no candied stuff.To have it for Christmas time, be sure to start early, so that it will have at least 1 month of resting timeThe only changes I've ever made to this recipe was to double the amount of brandy and use it to soak the fruits for 24 hours before making the cake.This has a good cake texture with not too much fruit.The cake mixture, using four eggs, fills an eight inch round tin and takes three and half hours to bake at the stated temperature. ;)FruitcakeINGREDIENTS* 2 cups packed brown sugar* 3 cups all-purpose flour* 1 tablespoon baking soda* 2 tablespoons ground cinnamon* 2 tablespoons ground cloves* 2 tablespoons ground allspice* 2 tablespoons ground nutmeg* 4 eggs* 2 tablespoons lemon zest* 2 tablespoons vanilla extract* 1/2 cup brandy* 1 1/2 cups raisins* 1 1/2 cups chopped nuts* 1 1/2 cups dried mixed fruit* 1 1/2 cups butter, melted* 1 3/4 cups brandy

"Oatmeal cookeis can be a healthy treat." - Collapse+ ExpandThe Classic Oatmeal cookies have 146 calories per cookie 54 calories from fat.Here are two recipes that I came across on the weight loss site I use. I have used them both and they satisfiy my sweet tooth. Just remember that low cal/fat does not mean you can eat all the cookies you want.Chewy Oatmeal Cookies.24 Cookies(102 Calories per cookie...8 calories from fat Total fat .9 g 1% of daily total)3/4 cup applesauce1/2 cup light brown sugar1/4 cup dark brown sugar1 egg1/3 cup of milk1 1/2 teaspoons vanilla extract3 cups rolled oats1 cup whole wheat flour1/2 teaspoons baking soda1/4 teaspoons cinnamon1 cup raisinsPreheat oven 375 degrees. Grease cookie sheetsIn a large bowl cream together applesauce and brown sugars until smooth. Beat in egg and then stir in milk and vanilla. Add the oats, flour, baking soda and cinnamon and mix until well blended. Fold in raisins(you can also add 1 cup chopped of walnuts, but it will up the calorie count). Drop by rounded teaspoons on a greased cookie sheet. Bake for 8 -10 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cook completely.This bar is not as low fat, but lower than your average cookie. It is however lower in calories.(100 calories per bar....45 calories from fat. 5.0 g 8% of daily total.Fruit Walnut Bars1/4 cup butter1 1/2 cups quick-cooking rolled oats1/4 cup packed brown sugar2 eggs, beaten1/4 cup light-color corn syrup1/2 cup raisins(sometimes I substitute chopped dates for the raisins, adds 2 calories per bar) 1/2 cup chopped dried apricots1/2 cup chopped walnuts1/2 tsp. ground cinnamonPreheat oven to 350. Melt the butter in a 9×9x2-inch baking pan in the oven(about 6 minutes). Remove from oven. Stir oats and brown sugar into melted butter or margarine; press mixture firmly and evenly onto bottom of pan using the back of a spoon. Bake for 12 minutes or until lightly brown around edges.Meanwhile stir together the beaten eggs, corn syrup, raisins, apricots, walnuts, and cinnamon in a large bowl, stirring well. Spoon evenly over partially baked crust. Bake 15 to 20 minutes or until center appears set. Cool completely in pan on a wire rack; cut into bars.Sources: 3 fatchicks.com+ Show complete answerLike this Answer? Thumb Up(0)Send compliment Send message Forward to friends Report abuse Bookmark Discuss this answeradd to Digg Digg it! add to Facebook Add to Facebook add to del.icio.us del.icio.us add to Furl furl it add to Google Bookmarks Google add to reddit reddit add to StumbleUpon Stumbleupon add to Yahoo Bookmarks YahooPlease sign in to give a compliment.Please verify your account to give a compliment.Please sign in to send a message.Please verify your account to send a message.Please sign in before reporting abuse.To help us maintain a healthy community please report any illegal or inappropriate behavior(see our Good Neighbor Policy for details). Your identity will not be reported to the abuser. We will report illegal activity to authorities.Category that describes the problem:Comments:(500 characters remaining)submit | cancelHightest Level: 6Highestlevel: 6danielpauldavisdanielpauldavis See full profileCloseMember since: August 2008ajax Loading awards...Sign in and you can: Private message Become a friend Add to your favesmore"The calorie-death in this one is butter, which you can substitute; also add other chewables for flavor and healthiness."Hightest Level: 6 by danielpauldavis on Dec 26 2008(11 months ago)Official RatingAnswer Rating: 4.0Four starsIf you believe this rating is unfair, you may appeal this rating. When a rating is appealed, a few other users will be randomly invited to give their ratings anonymously.You can only appeal your answer's rating within 90 days of the initial rating and you can have no more than 50 ratings under appeal at a time.This rating is under appeal. Selected users have been invited to give their ratings anonymously. The final rating will be shown when their verdict is received.- Collapse+ ExpandRonda's Oatmeal Bars1 1/2 cups oats1 3/4 cups flour1/2 tsp. baking soda1/2 tsp. salt1 cup walnut pieces1 cup brown sugar1 tsp cinnamon1 cup melted butterChoice of fruit preservesMix ingredients in the order given. Spread half in a buttered pan. Layer over this, not quite to edges, chosen fruit preserve. Spread the rest of the dough on top. Bake for 30 minutes @ 325 degrees F. Remove, cut, cool. Sources: http://askville.amazon.com/low-calorie-fat-cookie-recipe-involves-oatmeal-raisins-wheat-flour/AnswerViewer.do?requestId=32157237 newuser63181292 59 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

I am the proud owner of Housekeeping in Old Virginia, a cookbook written in 1879. My sister-in-law gave it to me in 1990 because she knew how I loved to collect cookbooks(I have a collection of one hundred and fifty). My mother-in-law used the cookbook to make a wealth of traditional holiday favorites, like fruitcake and plum pudding. I was interested in finding a new recipe for this year's fruitcake adventure. After all, I've been making the same old fruitcake for years! I figured it was time for something fresh. This amazing cookbook features not one, not two, but thirteen fruitcake recipes. There are white fruitcakes, dark fruitcakes, fruitcakes with nuts and brandy.The problem is that this antiquated cookbook provides minimal direction on how to actually prepare and bake the cake. I decided to take my search from the past to the futuristic present, and I looked on the Internet for a new fruitcake recipe. I found a wealth of information on fruitcakes -- did you know that Franklin D. Roosevelt, the 32nd President of the United States, had a chef who prepared his signature fruitcake for the President every year at Christmastime? He used an old European recipe that called for currants, but he replaced them with chopped dates, insisting that currants were too dry. I'm inclined to agree! Fascinating fruitcake information aside, I wasn't able to find a recipe that sounded more delicious than my old standby, so I decided to go by the old saying: "If it ain't broke, don't fix it!" The brandy-soaked fruitcake recipe has prevailed once again.Some of you may be aware of fruitcake's less than appealing reputation. People make fun of it yearly, thanks to the many substandard fruitcakes out there. It is ironic that such a un-delicious dessert is so widely made and distributed during the holidays. There are people who claim that they would rather be stranded at the South Pole than eat fruitcake, mostly because of bad experiences with the bricklike store-bought variety. However, if fruitcake is made properly, it can be decadent and full of flavor. I think you will be surprised as to how moist and tasty this recipe is. I have turned many diehard fruitcake-haters into fruitcake fans.